These cute little muffins are made with a blend of nuts and/or seeds and oats and get sweetened only with ripe banana and blueberries for a high fiber, low sugar, nutrient-dense snack. I love them paired with my morning coffee/tea or as a midday pick-me-up!
Ingredient Highlight
Rolled oats! are a whole grain that is a great source of fiber, complex carbs, B vitamins, iron, selenium, magnesium, and zinc, to name a few! Oats contain a soluble fiber called beta glucan, which is proven to reduce levels of bad (LDL) cholesterol, slow down and aid in digestion, and keep you fuller longer.
Servings 12 muffins
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 1 cup mashed ripe banana (about 2-3 bananas)
- ¼ cup tahini
- 2 tbsp maple syrup (optional)*
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 2 eggs
- 1½ cups seeds and/or nuts
- 1 cup rolled oats
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup fresh or frozen blueberries
- * Add it if you want a sweeter muffin. I found that with ripe bananas, they were perfectly sweet without it, so it also depends on how sweet your bananas are.
Instructions
- Preheat oven to 350F. Line a standard muffin tin with parchment muffin cups.
- In a large bowl, add the mashed banana (or mash it in the bowl), tahini, maple syrup (if using), olive oil, vanilla, and eggs. Whisk until smooth.
- In a high-speed blender, add your nuts and/or seeds and blend it into a coarse meal, scraping under the blade as needed. Transfer to the bowl along with the oats, cinnamon, baking soda, and salt. Stir to thoroughly combine, then fold in the blueberries.
- Divide the batter between the muffin cups, filling them just below the brim. Bake for 30-35 minutes or until golden brown on top and cooked all the way through. Let cool for at least 15 minutes.
Items you can prep ahead (optional)
- Make and bake the muffins!
Substitutions:
- To make vegan, try substituting eggs with flax egg or use an egg substitute.
- Easily substitute almond, peanut or any nut or seed butter in place of tahini.
- Sub raspberries for blueberries!
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freezer for up to 2 months
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through.
- Enjoy with a pat of butter or peanut butter smear.
- Pair with a smoothie or a simple Greek yogurt or chia seed bowl for an easy breakfast.
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